8 Reviews of Basic Pie & Pastry Crust + Tips & Tricks

From: GRANNYLKM

On Dec 31, 2005

Thanks for the great tips! My crust is usually soggy on the bottom so I will try the egg white tip. I love the idea of putting cheese in the crust for apple pie!

From: Family of four

On Dec 14, 2006

This worked out very well for me. I also liked how easy it was to put together.

From: kiwidutch

On Jan 22, 2006

Susan, in my search for shortening I tried your recipe with a brand we buy here called Bertolli, which I still simply don't know if it qualifies as shortening, butter or margarine. It comes in blocks and looks more like butter, but isn't... but never mind The pastry was definately softer than ones I make with butter, but relatively easy to roll out (I thought it wouldn't be since the dough was so soft) so I was already impressed. I used this for CookGirl's leek tarte recipe, and had enough pastry over to use in small indivual pies for desserts. The pastry itself was flakey and yummy, not tough (I possess no talent for pastry making at all, so believe me If it's possible to make it tough, I will probably manage it!)Both in the filled tart and the unfilled pies this baked evenly top and bottom in the oven, going nice and crisp and golden and the taste test most certainly didn't dissapoint ! A flakey melt in your mouth yum! Please see my rating system, a well deserved 5 stars ! Thanks Update: I have made this recipe several times now and have included more photos so that you can see the approximates sizes of the different dishes that the pastry fitted into...

From: lovelysoulthief

On Mar 3, 2007

this worked perfectly for a chicken pot pie (Delicious Chicken Pot Pie). and im even surprised it came out so well considering i used a paper towel roll for a rolling pin ;D thanks

From: troseOR

On Nov 18, 2007

THANK YOU! I have always been scared to make a pie crust from scratch. I finally made one today using this recipe and these tips. It turned out perfect. Light and flaky and the dough was very easy to work with. I am so glad that I decided on this one! Thanks again!

From: SueB-SueB

On May 8, 2008

Thanks so much for posting! I made this with Beef Pot Pie. The last time I made the pie my son wasnt impressed with the crust...which was store bought. SO..I found this...and PERFECT! I did use my food proc. on the dough setting. This was enough to do a 9x13 beef pie and have a bit let to freeze. I let it chill in the fridge for about 1hr till I was ready and it was "smooth". Thanks!

From: Stormshiver

On Aug 4, 2008

This crust was tender, flakey and fantastic! I used it to make butter tarts and what a wonderful result! This will be my basic pie crust recipe for always!

From: Kitchen addict

On Sep 9, 2009

it is great to see someone use the recipe I grew up using. It has always been the best for me.